23 June 2007

This morning I ventured to my favourite beach...not a soul in sight...peace..tranquility...and a great book. Now this afternoon we have rain, so, it is the perfect time to forget what we are missing and dive into some baking. There is something so comforting about a batch of gooey chocolate chip cookies fresh from the oven. This recipe comes from Mike Smith on the Food Network. He adds a tablespoon of corn syrup so that the cookies remain soft in the centre...my ultimate!!!!! If you toast the chopped walnuts that adds that extra bit of flavour as well. Enjoy!!! I know I am!!!

Whisk the flour, salt, and baking powder together in a small bowl. Cream the cold butter and sugars together in a stand mixer. Beat until well combined and creamy. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Work those muscles!!

Add the corn syrup, egg and vanilla and continue beating until well combined. Scrape down the bowl and gradually add the flour mix, beating just until combined. Stir in the chocolate chips by hand. If you desire stir in the oatmeal and walnuts.

Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat leaving lots of room in between the balls for the cookies to expand. Sprinkle a bit of the optional coarse sugar on each cookie.

Bake for 10 minutes. Cool for 2 minutes. Remove and cool further...if they last that long!!!

I was just talking to mom & dad on MSN. They are from Britain. Corn syrup is made from corn so the nearest substitution would be Tate & Lyle Golden syrup. "Out of the Strong Comes Forth Sweetness". We used to have golden syrup on ice cream when we were kids.

I would agree, recipes globally can be confusing at times. It took me a while to figure out what a stick of butter in the States was; and when I cook from Delia Smith I have to convert to ounces. Canada uses the metric system with mL and grams, but, they also use cups and tablespoons. Very confusing!!! A zucchini is a courgette..an eggplant is an aubergine..icing sugar is powdered sugar which does not mean berry sugar...AAAAAHHHH!

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My blog More Than Burnt Toast has been my passion for almost 14 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.